Chop Chop Rice Salad
When summer weather is sweltering and you want nothing but cold, whole-meal salads, here’s a change from the same old macaroni and tuna salad. Canned Chinese vegetables add color and variety and an Asian style salad dressing is low-calorie switch from mayonnaise.
Now that rice is available fully cooked in a pouch as well as in instant, converted and from-scratch forms, the RV cook has plenty of choices. To use leftover rice, cook it ahead and spread on a pan or sheet of waxed paper so it doesn't clump up.
Bottled Asian style salad dressing
2 servings cooked brown or white rice (unflavored)
15-ounce can mixed Chinese vegetables, drained
Small can sliced mushrooms, drained
Small can sliced water chestnuts, drained
10-ounce can chunk chicken, broken up
½ cup sliced almonds
Put about ½ cup of the salad dressing in a bowl and stir in rice. Fold in vegetables and chicken. Add more dressing to taste. Chill or serve at once. Arrange on plates and sprinkle with sliced almonds. Serves 3 to 4.
Janet Groene’s RV-ready recipes are new each week at https://campandrvcook.blogspot.com